Holiday Corn Bread Stuffing

Cornbread stuffing not only tastes great, but the Southern-style classic adds a pretty autumn hue to holiday plates. Save leftover cornbread or corn muffins from other meals in a tightly sealed bag in the freezer. When its time to make stuffing, you'll be all set.

This Southern staple has been around for centuries but never gets oldżbecause it's so delicious and versatile! Learn how to make cornbread, and you've got something yummy to go with chili, crumble to make stuffing, or just dip in honey and eat like dessert!

Preheat oven to 350 degrees F. In a very large deep ovenproof skillet,* melt butter over medium heat. Add the onion and celery; cook about 5 minutes, stirring occasionally, until onion is soft and golden.

Note

*

If the skillet is not large enough to mix all the dressing ingredients, after cooking the onion and celery, use a large bowl for mixing. Either return some of the unbaked dressing to the skillet to bake, or divide dressing between two 13x9x2-inch baking pans or 3-quart baking dishes. For two pans, cut baking time by about half. Center of dressing should register 165 degrees F. on an instant read thermometer.

Make Ahead Tip

The bread may be cubed and stored in an airtight container 1 day before assembling dressing. The Corn Bread recipe can be made ahead and frozen.